How to Make Roasted Red Pepper and Crab Soup - A Step-by-Step Guide

Roasted Red Pepper and Crab Soup is a delicious and comforting dish that is perfect for a cozy night in. This soup combines the sweetness of roasted red peppers with the delicate flavor of crab meat, creating a dish that is both satisfying and memorable.

The roasted red peppers add a rich, smoky flavor to the soup, while the crab meat adds a touch of luxury and elegance. The combination of these two ingredients creates a soup that is both hearty and delicate, making it a perfect choic...

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Ingredients

  • 6 red bell peppers, seeded and cut into quarters
  • 1 (32 ounce) carton chicken broth
  • 1 large potato, peeled and coarsely chopped
  • 1 quart half-and-half cream
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ¼ teaspoon cayenne pepper to taste
  • 1 pound cooked crabmeat, flaked

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place red bell pepper quarters skin-side up onto a broiler pan or baking sheet.
  • Cook under the preheated broiler until skins have blackened. Transfer bell peppers to a brown paper bag or a covered bowl and allow to steam until skins loosen, about 10 minutes.
  • Peel skins off and discard. Coarsely chop peppers and place into a large saucepan along with chicken broth and potato. Bring to a boil, then add half-and-half, salt, garlic powder, basil, and cayenne pepper. Return to a boil, reduce heat to medium, and simmer until potatoes have softened, about 45 minutes.
  • Purée soup in batches in a blender until smooth. Pour puréed soup into another saucepan and stir in crabmeat. Heat over medium heat until warmed through, about 5 minutes.
  • Nutrition

    352 cal.

    • Total Fat: 20g
    • Saturated Fat: 12g
    • Cholesterol: 121mg
    • Sodium: 1458mg
    • Total Carbohydrate: 20g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 24g
    • Vitamin C: 20mg
    • Calcium: 224mg
    • Iron: 1mg
    • Potassium: 790mg